2. Peel back husks and remove fine silk strands from the 3 ears of corn. Drizzle 1 ounce of olive oil over the exposed corn and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast corn in the oven for 10-15 minutes until corn is tender and slightly soft. Remove corn from oven and allow to cool before removing kernels from cob with a knife (NOTE: Reserve 4 ounces of corn kernels for final relish prep)

3. While the corn is roasting, heat 1 ounce of olive oil over moderate heat in a medium-size saucepot. Add the bacon and cook until lightly brown and crispy, about 5 minutes. Add leeks to the bacon in the saucepot and cook until tender, about 3 minutes. Add corn kernels, vegetable stock and cream to the saucepot and allow to simmer for 10-20 minutes over low heat

4. Once the corn mixture has cooked, place it in the food processor and blend on a pulse setting until it’s a smooth consistency. Strain the soup to make it smooth. Add salt and pepper to taste

Instructions (for Pepper and Corn Relish)

1. Preheat oven to 375 F

2. Rub the yellow, red and jalapeño peppers with 1 ounce of olive oil and place in oven on a baking tray. Roast until tender, about 15 minutes. Once the peppers have softened, remove from oven and place into a clean bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes to loosen the skins. Remove from the bowl and remove the skins and seeds from the peppers. Once peppers are free of skin and seeds, dice into small pieces

3. In a bowl, mix together the diced peppers, roasted yellow corn, golden raisins and pine nuts. Season with salt and pepper

4. Pour the hot corn soup into serving bowls and top with 2-3 tablespoons of pepper relish